Food Service Worker - Relief

Food Service WorkerOHSU is Oregon's only public academic health center. We are a system of hospitals and clinics across Oregon and southwest Washington. We are an institution of higher learning, with schools of medicine, nursing, pharmacy, dentistry and public health – and with a network of campuses and partners throughout Oregon. We are a national research hub, with thousands of scientists developing lifesaving therapies and deeper understanding. We are a statewide economic engine and Portland's largest employer. And as a public organization, we provide services for the most vulnerable Oregonians, and outreach to improve health in communities across the state.This position is essential to the assembly and delivery of patient meals. This position also picks up and washes dishes and other service ware. May be assigned to any food service worker position at any location at OHSU.Relief employees must be available to work at least four (4) days per pay period as determined according to the department needsFunction/Duties of PositionTray Assembly: Sets up station with standard items. Places items on tray according to tray diagram. Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. Monitors temperatures for entrées, cold items and soups. Uses proper portion control. Assures trays are complete. Runs for items as directed by checker or manager. Cleans work station.Dish room work: Runs dishes through dish machine, washes pots and pans, cleans dish machine, sorts trays, separates permanent service ware, trash, recycling, food and food soiled paper for compost, cleans scraping table and work area OR catches and sorts clean dishes from dish machine, cleans dish room, sweeps catching area of dish room, and records machine temperature and sanitation levels.Delivery/Transport: Load trays into meal carts as needed; assures trays are complete before loading; obtains missing items; keeps carts lined up; adds par stock and nourishments to carts for delivery. Deliver meal carts, late trays or requested items (including nourishments) to nursing units in a timely and efficient manner; communicates with Meal Service Associates and unit staff using the Vocera system to ensure timely delivery of trays. Picks up soiled carts and returns them to dish room.Pick-up: Brings back all dirty trays in carts for assigned floors; collects dirty trays from the floor kitchens as needed; picks up dirty trays and service ware when encountered.Sanitation: Follows department policies and procedures for food safety and sanitation; uses proper utensils; uses gloves appropriately; uses chemicals appropriately and only after being trained; complies with infection control policies and hand washing procedures. Keeps work area clean and neat. Pays strict attention to refrigeration needs of food products. Sanitizes work surfaces and utensils before use. Keeps floor clean in kitchen, may clean offices and break rooms, stocks handwashing stations, and cleans equipment.Sustainability: Supports sustainability efforts of the Food & Nutrition Department by participating fully in the recycling programs, and separating food and food-soiled paper waste for composting.Waste Prevention: Prevents waste using oldest first (FIFO), and preparing only what is needed and using proper portion control.Service Excellence: Fulfills responsibility to organization through performance that promotes the service excellence philosophy.Customer Service: Interacts with patients and guests in a positive service oriented manner.Other duties as assigned.Required QualificationsAbility to read, write, and speak fluently in English.Multnomah County Food Handler's Card within one (1) week of hire.Must be able to perform the essential functions of the position with or without accommodationPreferred QualificationsHigh school diploma or equivalent.Six (6) months customer service experience in a fast-paced hospital food service environment.Additional DetailsExposure to refuse from patient trays; exposure to wet areas and noise in the main kitchen, exposure to airborne infectious disease from patients. Continuous moving about work area; lifting; lifting/pushing overhead; lifting and carrying items up to 25 pounds; constant standing, frequent bending forward, stooping, reaching overhead, and pushing/pulling carts; clear and audible speaking voice and correctable vision to size 12 type; ability to hear normal speech level.